How to Frost a Cake without Getting Cake Bits in the Frosting

Click For Summary

Discussion Overview

This thread explores various techniques for frosting a cake without incorporating cake crumbs into the frosting. Participants share personal experiences and methods they have used to achieve a smooth finish.

Discussion Character

  • Anecdotal
  • Opinion-based

Main Points Raised

  • One participant mentions using a cake leveler to create a flat surface before frosting.
  • Another participant suggests applying a thin layer of icing first, known as a crumb coat, to prevent crumbs from mixing in.
  • Several users note that allowing the cake to cool completely before frosting is important to avoid crumbs.
  • One participant shares their experience of using a turntable while frosting to make the process easier.
  • Another participant discusses the importance of using a soft frosting to prevent tearing the cake.
  • One participant mentions a method of pouring thinned icing over the cake as a crumb coat before adding more frosting.

Areas of Agreement / Disagreement

Views differ on the timing of removing the cake from the pan, with some participants suggesting immediate removal while others prefer to let it cool in the pan for a period.

Contextual Notes

Participants share their personal experiences and techniques, reflecting a variety of approaches to cake frosting without crumbs.

Who May Find This Useful

Consultants and home bakers interested in improving their cake frosting techniques may find the shared experiences helpful.

Jessamary
Jessamary
Messages
350
...to frost a cake without getting the cake bits in the frosting?
I bought a cake leveler at Wal-Mart (btw, PC totally needs one), and got my cake to not be dome-shaped anymore, so now I need to work on how to frost it without any crumbs.

Anyone have some insight to my crumby problem? :)
 
Oh Annabel!! Your expertise is needed.

Sorry, Jessica, I never learned that trick, either.
 
thin out some of the the icing so it's spreadable and put a layer of that on first. let it dry then ice it. Also, if you can freeze the cake, it won't crunb so much when you ice it either,
 
The cake has got to be moved out of the pan as soon as you can without breaking it so that the hotness of the cake makes a crust on the outside as the steam cools (I'm sure there's a scientific explanation) Also, it has to cool absolutely completely before you attempt to frost. That should be it :)
 
Put a thin layer on first ~ this is called a crumb coat. Let it firm up for a bit and then go back and put a thicker layer on. Use PC's large spreader, the offset blade makes it much easier. Scoop up some icing with the spreader roughly the same height up the blade as your cake is tall. Start at one spot and always spread in the same direction (I always go to the right)~ the icing should spread out in front of the spreader as you go. Continue to scoop up more icing as you need it. Your spreader should never touch the cake, only the icing. Don't worry about it looking pretty the first round. Once the cake is completly covered, then you can go back and smooth it out.

Hope this makes sense.
Lisa
 
lisaw said:
Put a thin layer on first ~ this is called a crumb coat. Let it firm up for a bit and then go back and put a thicker layer on. Use PC's large spreader, the offset blade makes it much easier. Scoop up some icing with the spreader roughly the same height up the blade as your cake is tall. Start at one spot and always spread in the same direction (I always go to the right)~ the icing should spread out in front of the spreader as you go. Continue to scoop up more icing as you need it. Your spreader should never touch the cake, only the icing. Don't worry about it looking pretty the first round. Once the cake is completly covered, then you can go back and smooth it out.

Hope this makes sense.
Lisa
Click to expand...

What she said! :).

Plus, make sure the frosting is soft enough. If it is too firm, you will tear up the cake as you try to spread the frosting around. Not that I'd ever do that myself... :D
 
Thanks for the tips... Also a turntable to put the cake on while you are frosting so you can turn as you go. I saw Martha do this this morning on Today show. great tips...
 
I've heard of the crumb coat from professional bakers as basically pouring thinned icing on the cake, letting it set and once it's dried, start piling on the icing, like Linda said.
Haven't heard about taking it out of the pan asap.?.?
 
TrishPCMommy said:
I've heard of the crumb coat from professional bakers as basically pouring thinned icing on the cake, letting it set and once it's dried, start piling on the icing, like Linda said.
Haven't heard about taking it out of the pan asap.?.?
Click to expand...

I generally let the cake cool 10 minutes in the pan, then an hour on the cooling rack.
 
All this talk of cake is making me hungry!
 

Frequently Asked Questions

What is the best way to prepare a cake for frosting to avoid crumbs?

To prepare your cake for frosting and minimize crumbs, allow it to cool completely before frosting. You can also freeze the cake for about 30 minutes to firm it up, which helps reduce crumbs when you apply the frosting. Additionally, consider leveling the top of the cake with a serrated knife to create a flat surface.

Should I use a crumb coat before frosting my cake?

Yes, applying a crumb coat is an effective technique to prevent cake bits from mixing into your frosting. A crumb coat is a thin layer of frosting spread over the cake to seal in the crumbs. Once this layer is applied, refrigerate the cake for about 30 minutes to set the crumb coat before adding the final layer of frosting.

What type of frosting is best for minimizing crumbs?

A thicker frosting, such as buttercream or cream cheese frosting, is generally better for minimizing crumbs. These types of frosting can create a more stable surface when applied, making it less likely for crumbs to mix in. If you're using a thinner frosting, consider using a crumb coat first to help with this issue.

How can I apply frosting without disturbing the cake layers?

To apply frosting without disturbing the cake layers, use an offset spatula or a bench scraper. Start by placing a dollop of frosting on top of the cake and gently spread it outwards, using a light hand. For the sides, hold the spatula at a slight angle and rotate the cake on a turntable to achieve an even layer without pulling up crumbs.

What should I do if I notice crumbs in my frosting while decorating?

If you notice crumbs in your frosting while decorating, stop and carefully remove the crumb-filled frosting from the spatula or knife. You can then use a clean spatula to smooth out the frosting again. If the frosting has too many crumbs, consider scraping it off and applying a fresh layer of crumb coat to seal in the crumbs before reapplying the final frosting layer.

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